Cornmeal Berry Cake

Happy Mothers Day! In honor of my amazing mom, I will be sharing my recipe for her favourite cornmeal berry cake. I have been making this scrumptious cake for her for years. I have even poured the same batter into muffin tins! It is not overly sweet and is a perfect light end to a meal (or start to a day…). I am actually going to be sharing not one but TWO versions of this recipe.. one that is lower on the carb scale, and the other a more simple approach for all you new gluten free folks out there. I make both versions of this cake depending on what I have in my pantry, but both are equally as good.

Corn has become a very controversial ingredient with all the GMO talk swinging around. As always, buy good quality ingredients and do some research. I use Bob’s Red Mill medium grind cornmeal which leave the germ and bran right inside where it belongs. Although not advertised on their bags, Bob’s Red Mill products originate from identity-preserved, non-GMO seeds. If the bags don’t say anything about the GMO’s look up the product on the internet. Most reliable brands will have all your questions covered with a click of a button! Yay for technology! Back to the cake…

This cake can be turned upside for that cool psychedelic berry look, but I prefer to leave mine right side up! I really think it is most beautiful left with that warm berry stained cake bottom with fresh berries contrasting nicely on the crisp top. This cake is fantastic with some coconut milk ice cream but it would also go great with some coconut whipped cream or drizzled with pure maple syrup(yum)! Personally, I enjoy the cake as is. Remember that if you are not dairy free, gluten free etc… feel free to replace with your own flours, sugars, milk etc… Likewise if you are vegan, replace the eggs with 1 tbsp of chia/flax to 3 tbsp almond milk for each egg. As always, my recipe is gluten, dairy and refined sugar free! Hope you all enjoy, and show your mom how much you appreciate everything she does!

XX
Jen

**The low carb version will have a more solid batter. It will look more like cookie dough, don’t be alarmed!

5.In another bowl whisk together eggs, almond milk, vanilla and coconut oil. Add egg mixture all at once to flour mixture. Stir until combined; spread evenly over prepared pan of berries. ** the low carb version will have a thicker batter. Use your hands to spread the mixture across the pan to cover berries.

6.Bake 40 to 45 minutes or until pick inserted near center comes out clean and top is golden. Cool for 5 minutes. Run knife around edge of the pan to loosen sides and remove from pan. Let the cake finish cooling on a wire rack. Top with berries and serve plain or with recommended toppings!